Ripe Tomato Preserves. ✠
- 7 lbs. round yellow, or egg tomatoes—peeled.
- 7 lbs. sugar, and juice of three lemons.
Let them stand together over night. Drain off the syrup and boil it, skimming well. Put in the tomatoes and boil gently twenty minutes. Take out the fruit with a perforated skimmer, and spread upon dishes. Boil the syrup down until it thickens, adding, just before you take it up, the juice of three lemons. Put the fruit into the jars and fill up with hot syrup. When cold, seal or tie up.
Green Tomato Preserves. (Good.)
- 8 lbs. small green tomatoes. Pierce each with a fork.
- 7 lbs. sugar.
- 4 lemons—the juice only.
- 1 oz. ginger and mace mixed.
Heat all together slowly, and boil until the fruit is clear. Take it from the kettle in a perforated skimmer, and spread upon dishes to cool. Boil the syrup thick. Put the fruit into jars and cover with hot syrup.